Description
Experiment with new flours and sprouted grain recipes for your most flavorful bread yet. James Beard Award-winning author and bread expert Peter Reinhart guides you beyond standard flours and techniques to create beautiful, bakery-worthy artisan loaves.
Overview
Syllabus
- Class Preview
- Ancient & Sprouted Whole Grain Breads
- Shaping, Proofing & Baking the Multigrain Struan
- Ancient & Local Grain Hearth Breads
- Breads With Cooked Whole Grains
- Sprouted Grain Breads
- Sprouted Grain Bagels
Taught by
Peter Reinhart
